Crunchy Chicken Casserole Recipe

white plate with chicken, peas, and a dinner roll on it

Crunchy Chicken Casserole Recipe

This Crunchy Chicken Casserole has the best crispy cornflake topping! Creamy chicken in cheese sauce with buttery, crunchy cereal on top. Comfort food ready in an hour!

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 35

Rest: 10

Total Time: 55

Servings:

Author: Jennifer Stewart

Ingredients

3 cups chicken cooked, shredded (I used a rotisserie chicken)
10.5 ounces cream of chicken soup
1 ½ cups sour cream
1 ½ cups sharp cheddar cheese shredded
½ cup whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups corn flakes cereal
4 tablespoons salted butter melted (1/2 stick)

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
Add cream of chicken, cream of chicken soup, and sour cream to a mixing bowl, mix until well-combined.
Add milk, garlic powder, onion powder, salt, and pepper, and mix again until combined.
Mix in shredded cheese.
Spread evenly into prepared baking dish.
Add corn flakes and melted butter to a mixing bowl, then mix until coated.
Sprinkle corn flakes over chicken layer.
Bake for 38 minutes or until beginning to brown and bubble.
Remove from heat and allow to sit for 10 minutes before serving.

Notes

If you want to add some spice, stir in some chopped green chilies and some chicken taco seasoning. Swap out the corn flakes for crushed tortilla chips.
For some extra texture, stir in some chopped water chestnuts or diced celery. If using celery I like to add a sprinkle of celery seed.
Swap the corn flakes for sliced almonds. Just be sure to watch closely as these can burn quickly.
Add in poultry seasoning or use a seasoned rotisserie chicken for flavor.
Panko can also be used instead of corn flakes, and french fried onions.
For color stir in some mixed vegetables or even small broccoli florets.

Nutrition